Coconut panna cotta

    4 hours 20 min

    And elegant panna cotta, easy and tasty, ideal to prepare for an al fresco dinner. For a vegan version, replace the cream with coconut or soy cream.

    6 people made this

    Serves: 6 

    • 4 sheets gelatine
    • 250ml double cream
    • 200ml coconut milk
    • 4 tablespoons granulated sugar
    • 1 teaspoon vanilla extract
    • 2 tablespoons coconut flour
    • desiccated coconut to garnish

    Prep:10min  ›  Cook:10min  ›  Extra time:4hr  ›  Ready in:4hr20min 

    1. Soak the gelatine in cold water for 10 minutes.
    2. Meanwhile, in a small saucepan, combine the cream, coconut milk, sugar and vanilla. Cook over a low heat, whisking constantly, without simmering. After 3 minutes add the coconut flour. Cook 7 minutes longer over low heat and keep stirring until the mixture is smooth and lump free.
    3. Squeeze off the water from the gelatine and add to the cream mixture. Whisk vigorously to dissolve the gelatine.
    4. Remove from heat and pass the mixture through a fine sieve.
    5. Wet with water an aluminium panna cotta mould and then pour in the mixture. (Wetting the mould first makes it easier to unmould later.) Refrigerate for at least 4 hours.
    6. Before serving, flip the panna cotta on a serving plate, carefully unmould and sprinkle the top with some coconut.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (0)